🍽️ Crispy Lamb Crown with Herb Breadcrumb Filling

Name: Crispy Lamb Crown with Herb Breadcrumb Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lamb rack; olive oil; 4 stalks celery; 3 carrots; 4 tomatoes; 3 garlic cloves; 1 unpeeled lemon (zested peel); 3 red onions; 2 eggs; salt; pepper (from the mill); 2 tbsp chopped parsley; 2 tbsp chopped basil; 6 fresh bread rolls; 7 bay leaves

475 kcal · 30 min · 4 servings

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Ingredients

1 lamb rack
olive oil
4 stalks celery
3 carrots
4 tomatoes
3 garlic cloves
1 unpeeled lemon (zested peel)
3 red onions
2 eggs
salt
pepper (from the mill)
2 tbsp chopped parsley
2 tbsp chopped basil
6 fresh bread rolls
7 bay leaves

Instructions

1. Rinse the lamb rack under cold running water and pat it completely dry with kitchen paper.
2. Rub the meat all over with olive oil, salt, and pepper.
3. Wash the celery and dice it into small cubes.
4. Peel the carrots and cut them into small cubes as well.
5. Wash the tomatoes, halve them, remove the core, and cut the flesh into small pieces.
6. Peel the garlic and chop it finely.
7. Peel one onion and chop it finely as well.
8. Peel the remaining two onions and cut them into thick wedges.
9. Trim off the hard crust from the bread rolls thinly.
10. Crumble the soft inside (crumb) of the bread rolls into a bowl.
11. Mix the breadcrumbs with six tablespoons of olive oil.
12. Whisk the eggs in a separate bowl.
13. Stir the beaten eggs with parsley, basil, salt, and pepper.
14. Pour the egg mixture over the breadcrumbs and mix everything well.
15. Serve the roasted lamb rack together with the fried onion wedges.
16. Serve the dish with fried potatoes as a side.

Nutrition per serving

kcal: 475
Protein: 29 g · Fett/Fat: 15 g · Carbs: 54 g